Try this seafood twist on nachos, then check out our classic nachos.
*This recipe is gluten-free according to industry standards
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Ingredients
- pickled jalapeños 1 tbsp of chopped
- red onion 1/4, finely chopped
- cherry tomatoes 10, diced
- avocado 1/2, diced
- coriander a small bunch, chopped
- white crabmeat 100g
- soured cream 4 tbsp
- lime 1, juiced
- white and purple tortilla chips 2 handfuls
- monterey jack cheese 50g, grated
- hot sauce to serve
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6.
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Step 2
Mix the jalapeños, red onion, tomatoes, avocado and half the coriander in a bowl.
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Step 3
Mix the crab, soured cream, lime juice and the rest of the coriander in a separate bowl.
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Step 4
Put the tortilla chips on a small baking sheet and sprinkle over the cheese.
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Step 5
Bake for 5 minutes until the cheese is melted.
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Step 6
Spoon over the tomato salsa followed by the crab mix.
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Step 7
Drizzle over the hot sauce, to taste. Eat straightaway.
Watch our 20-second video for the easiest way to stone an avocado...
Nutritional Information
- Kcals 475
- Fat 31.5g
- Saturates 12.2g
- Carbs 24g
- Sugars 6.8g
- Fibre 5.5g
- Protein 21.8g
- Salt 1.5g